Southwest Salsa Chicken with Fresh Greens

Warm weather begs for cool, crisp salads like this one seasoned with
spices of the Southwest. Quick to prepare, it's just the dinner for
those evenings when time is short and appetites are big!

Southwest Salsa Chicken with Fresh Greens
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 10 min.

1 tablespoon chili powder
1 teaspoon ground cumin
6 skinless, boneless chicken breasts (about 1 1/2 pounds), cut into strips
1 tablespoon olive oil
1 cup Pace® Chunky Salsa
1/4 cup water
1 bag (about 7 ounces) mixed salad greens

1. Stir the chili powder and cumin in a medium bowl. Add the chicken and
toss to coat.

2. Heat the oil in a heavy 12-inch skillet over high heat. Add the
chicken and cook until it's blackened and cooked through, stirring
often. Remove the chicken from the skillet.

3. Stir the salsa and water in the skillet and cook until the mixture is
hot and bubbling. Divide the greens among *6* plates. Top with the
chicken and salsa mixture.

Makes: 6 servings (2 cups each).

Kitchen Clip
                              Like all salads, this one can easily take on more ingredients
for additional flavor and texture. Try adding chopped cucumber, diced
fresh mango or pineapple and chunks of ripe avocado.
Received on Wed Jun 9 00:08:40 2010